A flavour­ful spin for tonight's spaghetti

Stanstead Journal - - CLASSIFIEDS - Ex­plore more recipes at flavour.ca.

(NC) Awaken your taste buds and bring new flavour to your din­ner ta­ble by trad­ing in your tra­di­tional spaghetti for a new recipe. Cre­ate this new take on an old clas­sic, and ex­plore why many chefs are turn­ing to fish sauce as their se­cret in­gre­di­ent. While fish sauce may be a sur­pris­ing choice in an Ital­ian-in­spired en­trée, just a cou­ple of ta­ble­spoons can add smooth and savoury taste to com­plete your pasta. A gluten and lac­tose free in­gre­di­ent, fish sauce can also sub­sti­tute for pantry sta­ples like soy sauce and salt.

Sim­ple Pasta Bolog­nese

Prep Time: 20 min. Cook Time: 45 min. Makes: 10 serv­ings In­gre­di­ents 1 lb (500 g) lean ground beef 1 yel­low onion, finely diced 1 car­rot, peeled and finely diced 1 cel­ery stalk, finely diced 1 tsp (5 mL) Club House Pre­pared

Minced Gar­lic 2 tbsp (30 mL) tomato paste 1 can (796 mL) crushed toma­toes 2 tsp (10 mL) Club House Basil Leaves 1/2 cup (125 mL) whole milk 1/2 cup (125 mL) wa­ter 2 tbsp (30 mL) Thai Kitchen Fish Sauce 2 tsp (10 mL) Club House Pars­ley

Flakes Club House Sea Salt Grinder Club House Black Pep­per­corn Grinder, to taste

Di­rec­tions

1. In a large saucepan over medium-high heat, cook ground beef un­til no longer pink, crum­bling with a spoon. Re­move beef from pan with a slot­ted spoon and set aside.

2. Add onion, car­rot and cel­ery. Cook un­til soft, about 5 min­utes. Add gar­lic and cook for an ad­di­tional 30 sec­onds.

3. Re­turn beef to pan. Add tomato paste and stir well. Add crushed toma­toes, basil, milk and wa­ter. Bring mix­ture to a boil. Re­duce heat to medium low, cover and sim­mer sauce for 30 min­utes, stir­ring oc­ca­sion­ally.

4. Add fish sauce, pars­ley, salt and pep­per. Stir well. Sim­mer for an­other 5 min­utes.

5. Serve over cooked pasta with freshly grated parme­san.

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